If there is one food that I'd really like to master, I'd say it's mashed potatoes. I've never had much luck making them - they always turn out lumpy or gluey or lacking in flavor despite dumping a ton of melted butter and milk in. This weekend I attempted truffled potato puree, which really just turned out to be my normal lumpy potatoes with some delicious truffle oil mixed in for good measure. It tasted alright but nowhere near what I was hoping for. I guess I'll keep working on it.
As not to be a total downer on the potato front, I will share my favorite "smashed potatoes" recipe, which celebrates the lumps and bumps I often find myself cursing.
Barefoot Contessa's Parmesan Smashed Potatoes
Boil 3 lbs of small red unpeeled potatoes in a large pot with a tablespoon of salt for 30-45 minutes, or until tender when pierced with a fork. In a mixer using the paddle attachment, mix the potatoes for a few seconds to begin to break them up. Next, heat1 cup of half and half and 1/4 pound of unsalted butter in a small sauce pan. When the butter is melted, begin pouring into the potato mixture with the mixer going. Add 1/2 cup sour cream and 1/2 cup Parmesan cheese (or more if you like!), and finally season with salt and pepper.
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2 comments:
Do you have a potato ricer? I bought one to make gnocchi and it really helps make smooth mashed potatoes. It is a bit of a pain because you need to rice them when they are hot (almost too hot to handle) but it yields a tasty product.
No potato ricer. I want a food mill but most of them are so expensive and I'm running out of room for cooking tools =-/ Perhaps I'll check out the ricer instead. Thanks!
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